Tuesday, May 8, 2012

Margarita Cake Balls

So Cinco de Mayo has come and gone, and now you are stuck with all of this left over (yeah, right) tequila, triple sec, and limes. Solution! Make dessert! This was actually my second attempt at this cake. Earlier in the week, I made it as instructed, but I thought I'd mix it up and make cake balls out of it on this go-round. Turned out great, I think.


I haven't made a Cake Mix Doctor recipe in a minute, so I was happy to be able to have a chance to crack open her book (although you can find the recipe for the cake version of this on her blog, too.)




Margarita Cake Balls


Ingredients (for the cake)
  • 1pkg (18.25 ounces) plain yellow or lemon cake mix
  • Half a package (3.4 ounces) vanilla instant pudding mix (4T)
  • 1/3c sugar
  • 2/3c water
  • 1/2c vegetable oil
  • 1/3c fresh lime or Key lime juice
  • 1/4c tequila
  • 2T triple sec
  • 1t grated lime zest
  • 4 eggs
Ingredients (for the glaze)
  • 2 1/2c confectioners’ sugar, sifted
  • 2T tablespoon tequila
  • 2T triple sec
  • 2 to 3T fresh lime juice or Key lime juice
  • 1t grated lime zest
Ingredients (for the coating)
  • white chocolate baking bark
  • margarita salt
  • lime zest
Directions

  1. Preheat the oven to 350 degrees F. Grease and flour 9x13 pan.
  2. Place the cake mix, pudding mix, sugar, water, oil, 1/3c lime juice, 1/4c tequila, 2T triple sec, and the lime zest and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the side of the bowl again if needed.
  3. Pour the batter into the prepared pan, smoothing the top with the rubber spatula and bake the cake until the top springs back when lightly pressed with a finger, 32 to 37 minutes. Transfer pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, about 25 minutes longer.
  4. Meanwhile, make the glaze: Whisk the confectioners’ sugar, 2T tequila, 2T triple sec, lime zest, and 2 to 3T lime juice in a small bowl and whisk until smooth.
  5. Crumble cake into big bowl, add glaze and stir until combined.
  6. Scoop into 2t balls and chill in fridge.
  7. Melt chocolate bark, coat cake balls, sprinkle with a little margarita salt and lime zest, and chill in fridge to set.

It could have been from all of the taste testing beforehand, but I thought they were great—you got smacked in the face with margarita taste without getting a surprise follow-up backhand from the alcohol.

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